Mexican Chicken

This is one of my mom’s recipes.  It’s great for pot-lucks or when you have company since it feeds several people.         

4 chicken breasts, cut into 1 inch cubes (this is an old recipe—I feel like the size of breasts have gotten so big that two would likely be enough) 

10 flour tortillas (the smaller ones) 

1/3 cup green chili salsa 

1 can chili (no beans) 

1 can cream of chicken soup 

1 can cream of mushroom soup 

1 medium onion, chopped 

¾ cup shredded cheddar cheese 

¾ cup shredded Monterey jack cheese   

Place cut up chicken in a 9x13 pan (spray with non-stick spray).  Tear tortillas into bite size pieces; place over chicken.  Mix salsa, chili, soups, and onion together.  Pour over tortillas.  Top with cheeses.  Bake at 350 for 1 hour.